She grew up in a highly literate family and spent the first years of her first marriage in Dijon, France, where she learned to cook elegantly and economically. She also spent time working in a framing shop that sold erotic postcards. Her WWII era cookbook How to Cook a Wolf draws on all these experiences, plus life during wartime shortages and food rationing, to teach us how to make a bacchanalian feast out of chopped meat, wilted vegetables, wallpaper paste, and a little bit of wine. Her major motif is to be present, use what you have, enjoy what you are doing. Savor everything. Awesome.
It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one.For more information:
— M.F.K. Fisher, The Art of Eating
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